Meat Attachment and Consumption Patterns in Primary Care: A Cross-Sectional Study

Meat consumption is deeply embedded in many cultures but poses significant health and environmental challenges. This study investigates the association between attachment to meat, as measured by the validated French Meat Attachment Questionnaire (MAQ), and actual meat consumption among primary care patients.

This cross-sectional study was conducted in primary care practices in Geneva, Switzerland, from January to May 2024. A total of 425 patients were invited to participate. Participants were non-urgent, French-speaking, consecutive adult patients who were able to understand the study and provide written informed consent, and data were collected using self-administered questionnaires during routine consultations. The French version of the 16-item MAQ (MAQ-16) was used to assess attachment to meat, and meat consumption patterns for poultry, beef, veal, and pork were measured. ANOVA and multivariable linear regressions were conducted to examine associations between meat attachment and consumption.

Of the 425 invited patients, 336 accepted the invitation, resulting in a participation rate of 79%. The sample comprised 61% women, with a median age of 53 years. Participants had a mean MAQ score of 3.3 (SD: 0.7), with male individuals reporting significantly higher scores than female individuals (3.5 vs. 3.2, adjusted difference: 0.4 (95% CI: 0.2-0.6), adjusted p-value<0.001). Poultry was the most frequently consumed meat, with 39% of participants consuming it more than once a week. Men reported higher meat consumption across all types examined. Higher MAQ scores were significantly associated with greater meat consumption; for example, those consuming poultry more than once per week had a mean score of 3.5 compared to 2.7 for non-consumers (adjusted difference: 0.8 (95% CI: 0.6-0.9), adjusted p-value<0.001).

This study demonstrates that a strong emotional attachment to meat is significantly associated with higher levels of meat consumption. Understanding these psychological factors can inform public health strategies aimed at promoting dietary changes, addressing both health outcomes and environmental sustainability.